1. What are the 5 functions of eggs?
What foods do they perform that function in?

2. 3. This type of mineral is needed in small quantities:
4. T/F Skim milk and whole milk have the same amount of calcium
5. A leavening agent is what makes the quick bread ___________________

3. 6. What does bacteria need to grow?
7. What are all the nutrients found in food?

4. 8. What are amino acids?
9. How many of them are essential?
10. How many total amino acids are there?

5. 11. The ingredients on a food label are based on what?
12. What percentage of our bodies are water?

6. 13. What two cups are used to make ¾ cup?
14. What is the term to lightly coat?
15. What is the term to gently fold one part over another?

7. 1 ½ Tsp= __________
What is 2/3 doubled?
How many calories are in 4 grams of carbs?

8. 19. What is the minimum amount of time to wash your hands?
20. What colors of vegetables should we eat more of?
21. What is 1 ¼ c doubled?

9. 22. Identify the functions of the following vitamins:
Vitamin A: Vitamin K: Vitamin C:
23. What is a deficiency?

10. 24. When nutrients are added to milk it’s called what?
25. What is half of ¼ C?
26. Which of the following are complete proteins?
Chicken tofu dried beans soy nuts seeds fish